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Mashed Sweet Potatoes with Pecan Crumble

Active Time: 50 Minutes

Total Time: 50 Minutes

Serves: 12


Mashed Sweet Potatoes with Pecan Crumble


  • Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray. Cut sweet potatoes into 2-inch chunks; place in large saucepan. Add enough water to completely cover potatoes. Bring to a boil over medium-high heat. Reduce heat to medium; simmer 15 minutes, or until potatoes are tender. Drain; return potatoes to same saucepan. Mash with hand masher or ricer. Add granulated sugar and 1/2 cup Fleischmann's; mix well. Stir in milk, egg and vanilla. Spoon into prepared baking dish. Sprinkle with plums.
  • Mix brown sugar and flour in medium bowl; cut in 2 tablespoons Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle evenly over potato mixture.
  • Bake 30 minutes, or until top is golden brown. Serve warm.


Serving Size: 12 servings (3/4 cup each)
  • Calories 281kcal -
  • Total Fat 12g -
  • Saturated Fat 2g -
  • Cholesterol 16mg -
  • Sodium 125mg -
  • Carbohydrates 43g -
  • Fiber 4g -
  • Protein 3g -